A Himalayan Salt Block has almost limitless uses in any kitchen, but it is most often used as a cooking vessel or an organic platter for displaying and serving food. Salt Blocks, or “Platters” can come in many different shapes and sizes, much like a cutting board, and each use imparts a delicate salt flavor to the foods that come in contact with the platter. (available in TSTE® stores)
The best part? Salt does not hoard bacterias and never loses its flavor. To clean, simply rinse well and pat dry.
While hot applications and uses are common, we’ve decided to go the cold route for summer. Pop that salt block into your freezer overnight, and you’ve got yourself a frozen slab of flavoring possibilities! Below, you’ll find several tea ice cream recipes to get you started:
Featured this Month: Tea-licious Ice Cream on a Salt Platter
TSTE® custom teas infuse into rich ice cream while hand-mixing on an elegant TSTE® Himalayan Salt Platter enhances subtle flavors! Click Here to get the recipe and/or ingredients to help you get started!
Pick your favorite from our featured recipe or try them all!
(See Gourmet Mix-In Ideas Below!)
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How To Mix Gourmet Ice Cream on a Salt Platter:
We start here with some of our favorite black and fruit based teas, add in our favorite candies, fruits or other toppings, then mix it all up right on the frozen salt slab. It’s gourmet creamery ice cream mixed right in your own home! What could be more fun or satisfying on a hot summer day?
Some of our favorite cold salt plank ice cream combos include:
- TSTE® Black Chocolate tea and Raspberry/Chocolate
- TSTE® Pear Caramel tea and Granola Mix
- TSTE® Hazelnut Cookie tea and any chocolate covered nuts
- TSTE® Mint Chilla Chai Nilla tea with peppermint patties, vanilla wafers
- TSTE® Blood Orange Smoothie tea with vanilla cream cookies
- TSTE® Bonita Peach Rooibos tea with fresh peaches or shortbread cookies
- TSTE® Chamomile Twist tea and chocolate covered orange segments (or chocolate covered fruit segments)
Don’t forget about our Summer Limited Edition Teas! A’Lotta Colada with cherries, Berry Lemondrop with chocolate chips, fresh raspberries or strawberries, and our favorite Citrus Breeze with chocolate covered orange segments.
1 cup coarsely chopped chocolate, candies, fruit or granola
1/3 cup strong brewed TSTE® tea* (about 1 ½ Tbsp loose tea to ½ cup water), tea leaves strained (*Black teas or fruit infused herbal teas work best)
1 pint vanilla or chocolate ice cream
1 TSTE® Himalayan Salt Platter frozen 24 hours (available in stores)
Combine the tea and chopped add ins. Ingredients will soften and begin to melt into the tea.
Scoop ice cream onto frozen TSTE® Himalayan Salt Platter. Smash the iced cream across the block. Drizzle with some of the tea mixture. Scoop and smash the ice cream and tea mixture together. Scoop into a frozen dessert cup and enjoy!
Make ahead. Place prepared ice cream in a container and freeze. Soften about 15 minutes in refrigerator before serving.
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Homemade TSTE® Coconut Oolong Tea Ice Cream
For those who want to make their own ice cream, try this old favorite from our TSTE® recipe archives. We’ve revamped the recipe for use with our TSTE® Himalayan Salt Platter. A bit messy (unless you partially freeze the ice cream mixture first), but we promise the delicate salt-like flavor imparted into the ice cream is incredibly delicious!
Makes 1 ½ Quarts
½ cup loose TSTE® Coconut Oolong tea
½ teaspoon allspice
1 cup boiling water
1 cup evaporated milk, scalded
3 eggs separated
1 ½ cups sugar
¼ teaspoon salt
1 tablespoon lemon juice
2 teaspoons grated lemon zest
1 cup heavy cream
1 cup coconut, finely chopped and toasted (optional)
1 frozen TSTE® Himalayan Salt Platter (available in stores)
Combine tea and allspice. Pour boiling water over leaves. Immediately add scalded milk. Steep for 5 to 8 minutes. Strain; do not press on the tea leaves. Cool to room temperature. (If using ice cream maker skip to the directions below)
If you don’t have an ice cream maker
Bring a saucepot of water to a boil. In a large heat proof bowl whip the egg yolks until pale yellow in color. Add 1 cup sugar, and the salt. Add cooled tea mixture and place the bowl over the boiling water until thickened while stirring constantly. Set bowl into an ice bath and stir until the mixture is completely cool. Add lemon juice and zest.
Whisk egg whites until foamy cialis online canada pharmacy and then slowly add remaining sugar while continuing to whisk. When the whites are approaching firm peaks set aside. Then, whip cream until thick enough to hold a soft peak. Fold egg whites and whipped cream into the cooled mixture. Pour into a container for freezing. When ice cream is half frozen, scoop out onto frozen TSTE® Himalayan Salt Platter. Sprinkle coconut over and scoop and mix in (you will need to do this in batches). Return to container; freeze until firm.
Directions for Ice Cream Maker:
Beat egg yolks, all of sugar, and salt. Add cooled tea mixture and cook over boiling water till thickened, stirring constantly. Cool. Add lemon juice and zest. Beat egg whites until the soft peak stage. Combine cream with yolk/tea mixture and stir in egg whites. Pour into ice cream maker and process. Before serving, soften on counter for about 5 minutes. Scoop ice cream onto frozen TSTE® Himalayan Salt Platter and smash and scoop the ice cream about until lightly seasoned (you can add in chocolate chips or TSTE® Coconut Sugar (or your other favorite flavor). Serve in a well-chilled dessert bowl.
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